Ninth Grade, Cooking & Food Science Projects, Lessons, Activities (Page 3)

Bake Your Ice Cream

STEM Activity

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Did you ever bake your ice cream? An insulated bag or a cooler filled with ice can keep a treat like ice cream cool. Using the same principles, it is even possible to bake ice cream in a hot oven and have it come out frozen! This activity will teach you how. Read more

Get Saucy with the Thickening Power of Starches

Science Fair Project Idea

Scientific Method

Who doesn't love soaking up the last bit of gravy on Thanksgiving? Or dipping a crusty cube of bread into a cheese fondue? Or scooping up the thick juices from a fruit pie? Sauces make eating a joy! They provide concentrated flavor in a thickened liquid form, with a pleasing texture and consistency that carries or compliments the flavor of the rest of the food. No matter if they're salty, spicy, savory, or sweet, sauces make foods richer and more special. There are many ways to thicken sauces,… Read more

Hey, Do You C My Potatoes? Determining Vitamin C Amounts in Cooked Potatoes

Science Fair Project Idea

Scientific Method

As you know, vegetables not only taste good, but they are good for you. Many vegetables are a great source of vitamin C. Vitamin C is a water-soluble antioxidant that plays an important role in protecting the body from infection and disease. Humans do not make vitamin C on their own, so we must get it from dietary sources. Potatoes, like the ones shown in Figure 1, below, are one good source of vitamin C. Does cooking them affect how much vitamin C they have? In other words, if you boil a… Read more

'Make Mine Medium-Rare': Heat Conduction in Steak

Science Fair Project Idea

Scientific Method

How do you like your steak? The internal temperatures for beefsteaks at various levels of "doneness" are as follows: medium-rare, 145°F; medium, 155°F; medium-well, 165°F; and well-done, 170°F. What factors determine how long you have to cook a steak to reach the desired temperature? The temperature of the steak before you start to cook it will clearly be important. The temperature the steak is cooked at will also be a factor. And of course, the thickness of the steak will… Read more

The Curdling Properties of Different Milks: How to Avoid Little Miss Muffet's Curds

Science Fair Project Idea

Scientific Method

Has a milk-based soup, sauce, or gravy ever curdled on you (formed lumps) as you were preparing it? Curdling is the process of coagulation that occurs where the proteins in the milk clump together. Sometimes curdling is desirable—for example, if you want to make a delicious cheese or yogurt—but if you are trying to make a milk-based soup or gratin, or if you're adding milk to a hot drink, curdling is very unwanted because you lose the smooth, creamy texture. Nobody likes clumps and… Read more

Mean & Green: Fruit & Vegetable Hardening

Science Fair Project Idea

Scientific Method

When you open a can of green beans, have you ever wondered why the beans are not mushy, or more like a puree? Canning requires boiling the beans for a long period of time to kill bacteria, so why don't the beans fall apart into small pieces? Some fruits and vegetables—like cherries, apples, potatoes, sweet potatoes, beets, carrots, beans, cauliflower, and tomatoes—have the ability to undergo hardening, or firming of their plant tissues. A special enzyme, called pectin methyl… Read more

Steamy Standing Time: How Food Size Impacts Carryover Cooking

Science Fair Project Idea

Scientific Method

"What? My food needs some standing time? How can food stand? I don't see any legs on those baked potatoes!" Whether you're using a traditional oven or a microwave, standing time is an important concept in cooking or baking. When you remove a food from an oven or a microwave, the food retains heat and continues to cook for several minutes after it has been removed from the heat source. This process of the food continuing to cook, using the retained heat in the food itself, is called carryover… Read more

Ninth Grade, Cooking & Food Science Projects, Lessons, Activities (27 results)

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